Espresso powder in baking

[Vicanddi]

I want to use my espresso powder in a baking recipe. How do I add it....just dry, or do I add it to some boiling water, and then add it? Also, how much.......1 teaspoon, 1 tablespoon? As you can tell, I've never used espresso powder with baking...any help is appreciated. :confused:
Thanks! :)

[CompassRose]

You can do either. Just a bit added dry does great things for chocolate recipes... or if a recipe calls for, say, "strong brewed coffee," then you can make up a cupful of espresso with it and whatever the amount of liquid is.

[swquilts]

Dianne, where did you find it??? :confused:

[Leonard]

I remember the first time I looked for Expresso Powder. I went to specialty stores and couldn't find it anywhere. I finally found it in the supermarket in the coffee aisle. It's usually in with the instant coffees.

[Vicanddi]

Originally posted by swquilts
Dianne, where did you find it??? :confused:

Susan, I got it from King Arthur a while back, and hadn't found a reason to use it until now. I ended up using 1/2 tablespoon, disolving it in the same amount of vanilla. It seems to have added a depth of flavor, but I really don't taste any coffee flavoring. Maybe I need to add more...

[Vicanddi]

Bump! Gremlins :rolleyes:

[Molli526]

Originally posted by swquilts
Dianne, where did you find it??? :confused:

You can also get it at Cost Plus World Market - kind of like Pier One, but with some ethnic foods/drinks

[HealthyinMN]

Originally posted by Molli526


You can also get it at Cost Plus World Market - kind of like Pier One, but with some ethnic foods/drinks

That is where we have found it consistently!

[Angelina]

Originally posted by swquilts
Dianne, where did you find it??? :confused:

Maybe because there's lots of Italians here, but I find it easily at any supermarket. Even the small grocery stores carry it. I usually get the Medaglia D'Oro brand.

[laurachoc]

While we're on the subject of espresso powder, I thought I'd share a favorite of mine. I was actually trying to find a use for the espresso powder that I had bought and I stumbled across this recipe in epicurious. I made it with my mom and my sisters and we all loved it.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM


These individual soft-centered cakes are baked and served in ovenproof mugs. (As an alternative, eight-ounce ramekins or soufflé dishes can be used.)
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)

1 cup chilled whipping cream
3 tablespoons powdered sugar

Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl. Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients. Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter. Cover and refrigerate mugs at least 1 hour and up to 1 day.

Combine cream, powdered sugar and remaining 1 teaspoon espresso powder in medium bowl; whisk until peaks form. Chill up to 1 hour.

Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes. Top hot cakes with espresso whipped cream and serve.

Makes 6 servings.


Bon Appétit
February 2002